Mediterranean Diet Friendly Coconut Crusted Halibut
Flaky, golden halibut with a crispy coconut crust is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The fillets get seasoned with warm ginger and turmeric before being dipped in a coconut aminos and lemon juice binder, then pressed into a crust of shredded coconut, cassava flour, and fresh herbs — a combination that toasts up beautifully in the pan. Cooking in coconut oil over medium heat gives you that deep, even golden crust without any heaviness, and the fish stays moist and tender inside. Lean white fish like halibut is a cornerstone of heart-healthy, produce-forward eating, and this preparation leans into that with wholesome, minimally processed ingredients throughout. The coconut aminos bring a subtle savory depth without any soy, and the bright finish of lemon wedges and fresh parsley keeps every bite feeling clean and vibrant. It's the kind of dish that works just as well for a casual family dinner as it does for guests you're trying to impress.
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Learn more →Ingredients
4 servings
- 4 halibut fillets (about 6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 3 tbsp coconut oil
For the crust
- 1 cup unsweetened shredded coconut
- 2 tbsp cassava flour
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ¼ tsp fine sea salt
For the binder
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
- fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the halibut fillets completely dry with paper towels. In a small bowl, combine the salt, ground ginger, and ground turmeric, then sprinkle the mixture evenly over both sides of each fillet.
- 2
In a shallow dish, stir together the shredded coconut, cassava flour, parsley, dried thyme, and the 1/4 tsp salt until evenly combined.
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